My dear friend and sender of some of the best goodie baskets, Victoria (aka @StrawberryToast), has decided to share this spectacular summer treat with us, and boy does it look NOM-worthy! I can’t wait to try it. Victoria is a French chef and a pastry chef on the east coast, and one of many friends I’ve met via Twitter. We welcome her to Jinxie’s Kitchen!

(photo credit: 2010 Victoria Allyson)

Summer Fruit Shortcakes

Ingredients ~

4 Ginger Scones, split and toasted  (recipe follows)

4 ripe peaches, peeled & sliced

3 ripe plums, same as above

½  cup fresh blueberries

¼ cup sugar

zest of 1 lemon

splash of Grand Marnier (optional)

sprigs of fresh mint

1 pint Haagen-Daas “5 “ ingredient vanilla ice cream

Method ~

Make the scones per the recipe

Toss the fruits with the sugar, lemon, and Grand Marnier if you’re using it.

I like to very briefly sauté the fruits with the sugar, lemon, and Grand Marnier for about 2 mins.

To Serve ~

Split and toast the scones

Place on pretty plate

Top with fruit compote

Add top half of the scone

Scoop of vanilla ice cream

Garnish with mint sprig

Ginger Scones ~

2 cups all-purpose flour

½ cup granulated sugar

1 tbsp. baking powder

1 stick very cold butter, cut into small cubes

1 tbsp finely chopped crysatalized ginger *

6 oz. heavy cream plus 1 tbsp for brushing the tops of the scones

1 tsp demeara sugar to sprinkle on top of the scones

Mix all ingredients together ~ gently roll out ½ inch thick

Cut into a circle using a biscuit cutter

Place on a parchment lined baking sheet

Brush tops with heavy cream and sprinkle with the sugar

Bake at 375 degrees for 15-20 minutes until puffed and golden.

Thank you Victoria for sharing such a tasty recipe! I look forward to seeing what you come up with for the Hallowe’en issue of Forever Nocturne!

Victoria’s blog can be found here. A great place to visit for food and wine lovers! Take note that it’s also a personal blog. *winks*

Piacere!

Vive bene, spesso l’amore, di risata molto!

(live well, love much, and laugh often)